No.20 Crispy Butter Red Bean Bun
① Heat the frying pan over low heat to melt the butter 5g.
② Place 2 thin-skinned red bean bun on the butter
③ Slowly over low heat and bake while crushing with a spatula.
④ Turn it over and bake until both sides are crispy and it’s done.
No.19 Salmon Mayonnaise
① Heat “salt-grilled salmon” in the microwave
② After heating, take out of the package, leave it in the container, and break up the salmon into pieces while removing its bones.
③ Add 1 tablespoon of mayonnaise, 1/3 teaspoon of mentsuyu and a little black pepper and mix.
④ Put salmon and mayo sauce on rice and sprinkle green onions to complete!
No. 18 Bismarck style Asparagus
① Peel about 3 cm from the roots of 4 washed asparagus with a peeler.
② Sprinkle olive oil in a frying pan and bake the asparagus over medium heat.
③ Sprinkle 1 teaspoon of salt and pepper, then turn it over and bake until the whole is browned.
④ When it gets brown, add 1 tablespoon of water, cover and steam for 1 minute.
⑤ Top poached egg on the asparagus
⑥ Shave the palmezan cheese and add black pepper and it’s done!
No.17 Cloud Bread
① Set the microwave oven to the residual heat of 150 ℃ and keep it warm.
② Put 2 egg whites and 30g of sugar in a bowl and whip with a hand mixer until it becomes
white and whipped.
③ Add 10 g of potato starch and 1 teaspoon of lemon juice, and whisk until it becomes thick.
④ Place a parchment paper on the plate, put all the whipped egg whites on it, and roll it into
a dome shape with a spatula.
⑤ Place in a warm oven and bake at 150 ℃ for 30 minutes to complete.
No.16 Cube-shaped Ham and Cheese
① Place a piece of ham on a cutting board
② Put a piece of cheese on top of it
③ Continue alternating until a total of 6 hams are stacked
④ Finally, divide it into 4 equal parts vertically and 4 equal parts horizontally, and cut it with a knife to complete.
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Ciao, Nihon.